WildWill
Well-known member
I mix honey,melted butter, salt, and pepper together then coat the carrots and smoke till fork tender. Sometimes add a sprinkle of a good bbq rub to the carrots after coating them.
What's on the smoker today?
- Thread starter wytex
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Potsie
Well-known member
Fixes everything that ales you. Head colds, hang-overs, sinus infections, broken ankles… whatever. A big pot of pozole will fix it.
So I had some ham & pintos with greens (HPG), to which I added the carrots. Amazing! I mean, anything with ham and beans is great, but the smoke from the carrots combined with the HPG is pretty durn awesome. I may have accidentally discovered another realm in the culinary world.
chuckchili
Well-known member
Some big, some medium sized beef ribs
WestKyHunt
Well-known member
Wish I could get beef rib quality like that around here!
They cut of all the meat for other purposes then sell the bone with a little meat between the bones
WildWill
Well-known member
Smoking a duck currently for dinner tonight. Not a wild duck but one of my farm raised ones I butchered a few weeks ago. First step was to brine over night then using a injector needle I poked holes through the skin but not into the meat to help the fat render. Next I coated the inside in salt then brushed orange sauce on the outside before sprinkling with salt. Using alder wood and cooking at 225 degrees I'm also brushing with the orange sauce every hour takes around 3 hours. Will update with the finished product.
WildWill
Well-known member
Out of the smoker now to let it rest 30 minutes to a hour.
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Six summer sausages in the smoker closet right now.
Made six of them last week and have eaten one. Holy smokes, it was delicious! (Pun intended)
Glad I'd saved a bit of grinder meat to make more of them.
These have been my first foray into cured meats and smoking. The smoker was a $35 Little Chief from Craigslist. It does a single temp that is only high enough to really only add some hickory flavor, so I need to finish these in the oven at a low temp later. Needless to say I'm already researching more serious smokers and making some kind of curing system to get into some more advanced charcuterie. Looks like we've got a new off-season hobby forming.
Made six of them last week and have eaten one. Holy smokes, it was delicious! (Pun intended)
Glad I'd saved a bit of grinder meat to make more of them.
These have been my first foray into cured meats and smoking. The smoker was a $35 Little Chief from Craigslist. It does a single temp that is only high enough to really only add some hickory flavor, so I need to finish these in the oven at a low temp later. Needless to say I'm already researching more serious smokers and making some kind of curing system to get into some more advanced charcuterie. Looks like we've got a new off-season hobby forming.
Welcome to the club!
rabbit hunter
New member
- Joined
- Dec 8, 2022
- Messages
- 8
Smoked honey? Gotta try that one!!
Smoked salt. Smoked eggs. Smoked nuts. Smoked ice (water then frozen into cubes) for cocktails. Add them all to your list.
rabbit hunter
New member
- Joined
- Dec 8, 2022
- Messages
- 8
Smoked ice in a single barrel bourbon sounds fantastic
WildWill
Well-known member
Doing St. Louis spareribs tonight. I prefer a 2-2-1 cook time over 3-2-1 at 225-250 degrees. First coat with a little peanut oil then cover in your favorite rub and smoke 2 hours spraying twice with apple juice. Next wrap in foil with squeeze butter, turbinado sugar(or brown sugar), honey, and tiger sauce and back on the smoker for 2 more hours.
millerkiller77
Well-known member
What's the difference with 2-2-1? Texture?
millerkiller77
Well-known member
Smoked tri tip tonight. I don't think I've seen a 5lb tri tip before, hopefully it's just as good as the2-3 lb ones
I've switched to 2-2-1 myself and personally think it tends to make it a bit more moist without drying out the edges.
millerkiller77
Well-known member
Do the bones still slide out easily? For making boneless rib slab sandwiches? If so id love to shave off an hour.
Nick87
Well-known member
Ronald Mcdonald ain't got shit on that!
Never tried but I don't think they would.
WildWill
Well-known member
No for that stick to 3-2-1. The 2-2-1 when done right your bite should break away with basically no resistance yet the rest of the meat doesn't pull off to. Should be a bite mark so clean you dentist could identify you by it.
